Orange Asparagus Salad

Ingredients

• 2 large oranges
• 2 tbsp olive oil
• 1 tsp Honey
• 2 tbsp white balsamic vinegar
• Salt
• Pepper
• 600 g green asparagus
• 1 tbsp Lemon Juice
• 300 g mixed salad (e.g., lamb's lettuce, frisée, radicchio)
• 80 g pitted black olives
• 15 g Butter (1 tbsp)
• 50 g Parmesan (1 piece)

Instructions

1. 1.

   Peel the oranges and remove all white skin thoroughly. Then filet them and catch the juice that comes out in a small bowl. Squeeze the juice from the remaining peels and mix with oil, honey, vinegar, salt, and pepper to make a vinaigrette.

2. 2.

   Wash the asparagus spears, peel the lower third, and cut off woody ends. Bring water, lemon juice, and 1 tsp salt to a boil in a large pot. Cook the asparagus for about 5 minutes.

3. 3.

   Clean, wash, dry, and tear the leafy salad into bite‑sized pieces. Drain the olives and slice them into rings.

4. 4.

   Drain the asparagus and let it cool slightly. Melt butter in a pan, toss the asparagus for 1–2 minutes, seasoning lightly with salt. Arrange the salad on four bowls, top with orange fillets and olives, then arrange asparagus on top and shave parmesan over it. Drizzle with vinaigrette and serve immediately.